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I was reading this vintage cookbook last night, and while researching it; I found a full download of it online. It was published by General Foods Corp., in 1943 during World War II. The booklet addresses food shortages and rations that the United States experienced during the war and offers creative ways to prepare meals (using many of the General Foods products)
I appreciate how they took one meal, and turned it in to several different dishes.
I was inspired to try the stew combinations. I made the basic one today with plans to try the combinations until I run out.
I know we all do this, but I’d never heard of cereal dumplings, so I started browsing more of the book, and gathered quite a few new ideas to try.
London Fog Tea latte
This is delicious- the lavender takes it over the top
2 tsps Earl Grey Tea leaves
1/4 tsp lavender petals (find in spices)
(Inhale it when you open it-so pleasant)
Just a bit of vanilla paste
Honey to taste
Pour 1 cup hot water over tea leaves and lavender petals (I use a Tea strainer)
Steam milk (any type is fine- I used 2%)
I use a Chefs milk frother I bought on amazon a few years ago. Love it. Use it a lot
After 3 minutes – remove strainer
Stir in tsp honey
Top with steamed milk
I re purpose Harry & David boxes for gifting cookies. They are strong with partitions. I put small plastic containers in the lid for dividers
I shared this delicious Cherry Almond Bread last month, and I wanted to share how I was able to use this recipe in those mini loaf pans. I rec’d a batch of these mini loaf pans from a friend, and I wanted to gift them for the holidays with this festive bread. The pans are the 5.75 Inch x 3 Inch mini loaf pans. I put about a cup of the batter in each mini pan, put them on a cookie sheet, with some space between them for even heating. I baked these for 41 minutes. They are adorable and festive!
Maraschino Cherry Almond Bread
1 jar (10 oz.) maraschino cherries
1/2 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup slivered almonds
1/2 cup butter, softened
1 Tablespoon slivered almonds, finely chopped
1/2 teaspoon almond extract
Drain cherries, reserving juice; add enough water to juice to measure 1/2 cup. Cut cherries into quarters; blot dry and set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture alternately with reserved juice. Fold in the cherries and almonds. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
In a small bowl, combine almond butter ingredients. Serve with bread.
Delicious – I would make this for gift giving. Here in Indiana, I had to bake it for 60 minutes. This bread is amazing – it is so delicious after it sits for more than a day. The smell is over the top, and you find yourself craving it. The bread holds its shape very well. I made this last year for the holidays and I am anxious to make it again, just so I can have it for breakfast. It is hard for me to gift this as we keep snacking on it. The almond butter is a fun addition but this is perfect without topping it with butter
My husband and I preferred it without butter on the second and third days. He ate his cold, I heated my slice in the microwave for 12 seconds.
TOH Contest Winning Recipes 2010